I keep my store-bought bread in the freezer and I've noticed that after it's frozen, every slice has a lot of small ice crystals on one side, but almost none on the other. I was wondering if it had to do with the opening of the bag or the direction it faces in the freezer so the last time I bought a loaf I put it with the sealed opening facing the back of the freezer, when normally I put it facing the front of the freezer. In both cases the crystals formed on the side facing the back of the freezer with almost none on the side facing the door. What causes the ice formation to be uneven?
I have experimented further and discovered that the ice crystals form after the bread is already frozen. The longer the bread is left in the freezer, the larger and more numerous the visible ice crystals get. Turning the bread around after a few days causes the ice crystals to form on the other side of each slice without noticeably reducing the ice that's already formed.